Spinach And Cheese Ravioli

• 1 teaspoon olive oil
• 1 garlic clove, minced
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1/2 cup (2 ounces) shredded Asiago cheese
• 1/2 cup 1% low-fat cottage cheese
• 1/4 cup 1% low-fat milk
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 36 won ton wrappers
• 1 egg white, lightly beaten

1. Prepare Tomato Sauce; set aside, and keep warm.
2. Heat oil in a small skillet over medium-high heat. Add garlic, and saute 1 minute. Place garlic, mozzarella cheese, and next 7 ingredients (mozzarella cheese through spinach) in a food processor; pulse until well-blended.
3. Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying out), spoon about 1 tablespoon spinach mixture into center of each wrapper. Moisten edges of wrapper with egg white, and bring 2 opposite corners together. Press edges together with a fork to seal, forming a triangle. Repeat procedure with remaining won ton wrappers, spinach mixture, and egg white.
4. Bring 4 quarts water to a boil in a large Dutch oven. Add 12 ravioli (cover remaining ravioli with a damp towel to keep them from drying out); cook 2 minutes, stirring once. Remove ravioli from water with a slotted spoon; set aside, and keep warm. Repeat procedure with remaining ravioli. Place ravioli in shallow bowls, and top with Tomato Sauce.

olive oil, garlic, mozzarella cheese, cheese, cottage cheese, milk, oregano, ground nutmeg, pepper, wrappers, egg

Taken from www.myrecipes.com/recipe/spinach-cheese-ravioli (may not work)